Flax Seed Biscuits

Flax seeds help reduce cholesterol. For a better effect try grinding your flax seeds before adding them to the flour. We left the seeds full size at the tearoom to ensure people saw them as some people can not digest seeds very well.

• 4 cups all-purpose flour
• 2 cups whole wheat flour
• 2/3 cup white sugar
• 1/4 cup baking powder (yes that is a lot!)
• 3/4 tsp baking soda
• 1 tsp salt
• 1/3 cup flax seeds
• 1 cup non-hydrogenated margarine (do not substitute)
• 1-1/2 cups buttermilk
• 3 large eggs

1. In a large bowl fluff together dry ingredients with a fork.
2. Cut in margarine until mixture resembles small peas.
3. Place buttermilk and eggs into a big measuring cup or bowl and stir together with a fork being sure to break up egg yolks.
4. Make a well in the centre of the dry ingredients and pour in the buttermilk mixture. Mix with a fork being sure to gradually pull dry ingredients into the centre until they form a lumpy ball.
5. Dust a rolling pin and a clean, flat, dry surface with flour.
6. Place the dough ball into the centre of the prepared work surface.
7. Knead dough approximately four times until dough feels elastic. This recipe appears more smooth than the others. Overworking the dough will take away the fluffiness.
8. Roll out dough to the length of space between the tip of your index finger and your first knuckle (3/4 inch).
9. Cut out chosen shapes with a cookie cutter.
10. Place on a cookie sheet with parchment paper. Bake at 375 F oven for 16 minutes.
11. Cool on rack

Yields about 24 biscuits

Oven temperatures vary so keep a close eye as they bake and learn how your oven works. Using parchment paper is important to prevent the bottom of scones and biscuits from becoming hard and crusty. Remember that wax paper and parchment paper are not the same things.